When you visit in north of China, you must hear about Yangdaye instant-boiled mutton restaurant. Yangdaye instant-boiled mutton restaurant is a famous brand of Mutton Restaurant in north of China.
去过中国北方的人一定知道羊大爷涮肉餐厅。羊大爷涮肉餐厅是北方涮羊肉餐厅中有名的品牌。

Currently, each Yangdaye shop in Beijing enjoys booming business. Yangdaye has outstanding features to warrant such popularity. All the private rooms and tables are named after the places in Beijing that contain the character "Yang" (sheep), such as "Yang Fang Dian", "Yang Rou Hu Tong" (Mutton Lane), "Da Yang Fang Hu Tong" and "Yang Shi Kou Da Jie" (Yangshikou Street) etc. Even all the posters and uniforms of the waiters have a "Yang" character on them. More interestingly, every manager and waiter/waitress has a nickname beginning with "Yang". There is no doubt, however, that the unique skills found at this restaurant are evident in the mutton.
现如今，羊大爷在北京的分店可谓是家家爆满，如此红火必有其夺人之处。店里所有的包间、桌位均以北京带有"羊"字的地名命名，比如"羊坊店"、"羊肉胡同"、"大羊坊胡同、"羊市口大街"等，就连所有的宣传牌和服务员衣服上也都有"羊"字。更为有趣的是，据说，店里每位负责人和服务员也都有个"羊"姓的"艺名"。当然，店家的"必杀技"还是要归功于羊肉。

The mutton in the restaurant is famous all over Beijing for "not being overdone through boiling" and for its "many varieties". The mutton served up is made from purebred six month old sheep with black heads that are native to the primeval prairies and processed through Yangdaye's scientific and ingenious methods. In Yangdaye, you can boil and eat every part of the sheep from its head to the tail. Standard sized lambs are freshly cut up into different parts and these parts are included within one of more than ten categories according to different parts of the lamb shortly after entering the Yangdaye processing plant. Each part of the lamb has its own distinctive feature, giving rise to a sense of surprise: "Mutton can be used in so many different styles!" The mutton of Yangdaye not only brings novelty to traditional instant-boiled mutton, but is also deserving of its name "Yangdaye" (great mutton producer). The "Herds of cattle and flocks of sheep" is one of Yangdaye's pioneering dishes. The dish is a perfect combination of beef and mutton and combining the merits of fatty beef and mutton, matching up uniquely special ingredients. "What a delicacy!"
这里的羊肉以"久涮不老、久煮不柴，花样繁多、品种丰富"而名满京城。而且上桌的羊肉都是精选放养于原始大草原的羊龄在180天左右的纯种黑头绵羊，再经过羊大爷科学巧妙的处理后而成的。在这里，羊身上从头到尾凡是能涮的地方都可以涮着吃，那些大小一致的羔羊到了羊大爷的加工基地，立马就会被拆得七零八碎，按部位就分成10多个品种，而且每一种都有自己鲜明的特点，不得不让人惊呼:"原来羊肉还可以有这么多的花样！"不仅给传统涮肉增添了许多新鲜感，同时也不愧于"羊大爷"这一称号。"牛羊成群"乃是羊大爷首创，它用羊补牛，用牛补羊，肥牛羊的好处归到了一堆儿，再蘸上独特的秘制小料，怎一个"美"字了得！